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Chocolate Banana Muffins

Yield Makes 12 muffins 1x
Prep: 30 minutesCook: 20 minutesTotal: 50 minutes

Soft and tender Chocolate Banana Muffins.

Ingredients

  • 245 grams (1 and 3/4 cup) plain flour
  • 40 grams (1/2 cup) cocoa powder
  • 3 level teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 90 grams (1/2 cup) brown sugar
  • 100 grams (1/2 cup) caster sugar
  • 2 over ripe bananas
  • 2 large eggs
  • 120 ml (1/2 cup) vegetable oil
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) buttermilk*
  • 150 grams (1 cup) chocolate chips

 

Instructions

  1. Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or line with cupcake liners.
  2. In a large mixing bowl, add flour, cocoa powder, baking powder, cinnamon and sugars and whisk briefly.
  3. Mash your bananas really well with a fork. Set aside. 
  4. In a separate bowl, add eggs, oil, vanilla and buttermilk whisk briefly just to break up the egg yolks.
  5. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the mashed banana and chocolate chips. Very gently stir until the mixture is just combined – be careful not to over mix or your muffins will be tough. 
  6. Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or until a skewer inserted in the middle comes out clean.

Notes

*If you don’t have any buttermilk on hand, try making your own buttermilk from scratch. Add 1/2 tablespoon of white vinegar to 1/2 cup of milk. Leave for 5 minutes to curdle, then use as normal.

Author: Jessica HolmesCategory: MuffinsCuisine: Australian
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